Broccoli, dolcelatte and hazelnut soup
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30
Serves:     people
Notes from Anna
  • This deliciously warming soup is ready in just 30 minutes. Nothing could be easier or faster to rustle up at the end of the working day.
  • Serve with plenty of wholemeal or rye bread crostini, drizzled with a little olive oil and sprinkled with a little sea salt.
 

INGREDIENTS

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INSTRUCTIONS

  1. Peel and chop the onion. Peel and bash the garlic clove. Rinse the broccoli florets and set aside. Prepare the stock according to packet instructions.
  2. Warm the oil in a large pan. Add the onion and garlic and sauté for about 5 minutes. When they start to brown, add the broccoli florets and sauté for another couple of minutes.
  3. Pour over the stock and simmer for 10-12 minutes.
  4. Blitz in a liquidiser or with a hand-held stick blender. Return the soup to the pan.
  5. Crumble the cheese and add to the soup together with the ground hazelnuts. Simmer for 3-4 minutes until the cheese has melted.
  6. Sprinkle with a generous grinding of black pepper and serve immediately.

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